Poisakes

Poisakes are traditional fermented beverages produced in coastal regions of the eastern archipelago. They are typically made by fermenting a mash of ripe fruit, water, and honey, sometimes with herbs or spices. Fermentation is commonly driven by wild yeast and bacteria present in the fruit and environment, yielding a light to moderate alcohol content and a cloudy amber appearance. Production methods vary by community, but poisakes are usually prepared in ceramic or wooden vessels and require several days of fermentation followed by short aging.

The name poisakes is derived from the local dialect of the island group where it originated, with earliest written references appearing in regional travel accounts from the late medieval period.

Variations include classic poisakes, which is sweet and aromatic, and spiced or citrus-poisakes, which incorporate herbs, citrus zest, or spices such as cinnamon. Some versions are aged briefly to develop complexity, while others are consumed fresh. There are also smoky variants that use wood-smoked aging.

Cultural and economic role: Historically produced by small family households, poisakes remains a niche artisanal product in contemporary markets. It is commonly associated with harvest festivals and communal meals and is often offered to guests as a sign of hospitality.

Modern regulation and preservation: Regional culinary organizations document poisakes as part of local culinary heritage and promote revival through workshops and producer cooperatives.